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Cremini mushrooms

Explore 121 recipes, 1 gallery, 10 videos, and more

Light Artichoke and Mushroom Lasagna

Time:1 hour 15 mins
Ingredients
  • 1 1/2 pounds cremini or button mushrooms
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 3 cups drained canned artichoke hearts (two 13.75-ounce cans)
  • 1/4 teaspoon finely grated lemon zest
  • 1/3 cup chopped fresh chives
  • 1 1/2 teaspoon dried thyme
  • 5 cups prepared pasta sauce
  • 8 no-boil lasagna noodles
  • 1 3/4 cups grated Parmesan (3 1/4 ounces)
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Mushroom and Walnut Stuffing

Time:1 hour
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for baking dish
  • 2 large yellow onions, diced small
  • 3 celery stalks, diced medium (about 2 cups)
  • Coarse salt and ground pepper
  • 10 ounces cremini or button mushrooms, diced small
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 cup toasted walnuts, roughly chopped
  • 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted
  • 1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth
  • 2 large eggs, lightly beaten
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Mushroom-and-Bacon Tart

Ingredients
  • 3 slices slab or regular bacon, cut into 1/4-inch pieces (1/2 cup)
  • 2 garlic cloves, minced (2 teaspoons)
  • 1 medium onion, thinly sliced (1 cup)
  • 1 tablespoon unsalted butter
  • 3 cups thinly sliced white or cremini mushrooms (10 ounces)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons heavy cream
  • 1 teaspoon Dijon mustard
  • Pate Brisee
  • All-purpose flour, for surface
  • 2 plum tomatoes, sliced 1/4 inch thick
  • 3 ounces sharp cheddar cheese, coarsely grated (3/4 cup)
  • 1 large egg, lightly beaten, for egg wash
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Mushroom and Celery-Heart Salad with Lemon Vinaigrette

Ingredients
  • 1 lemon
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 ounces (3 Cups) mixed baby greens
  • 3 ounces cremini mushrooms, sliced 1/8 inch thick
  • 3 ounces white button mushrooms, sliced 1/8 inch thick
  • 1 celery heart, (the small white inner stalks), sliced diagonally into 1/8-inch-thick pieces (1/2 Cup)
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Mushroom Stock

Other Ideas:
Shiitake mushrooms, Stock
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Upside-Down Mushroom Tartlets

Time:45 mins
Ingredients
  • 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
  • 1 tablespoon extra-virgin olive oil, plus more for muffin pan
  • 1 large shallot, diced small
  • 1 pound cremini mushrooms, sliced
  • Coarse salt and ground pepper
  • 2 teaspoons fresh thyme leaves, plus more for serving
  • 3/4 cup grated Gruyere cheese (2 ounces)
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Double-Crust Chicken and Mushroom Pie

Ingredients
  • 2 1/2 cups plus 6 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 teaspoon sugar
  • 1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces
  • 1 three- to four-pound chicken
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 ounces pearl onions
  • 10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
  • 5 medium carrots, peeled, cut into 1/2-inch pieces
  • 14 ounces shiitake, cremini, or button mushrooms, quartered if large
  • 3/4 cup milk
  • 1 ten-ounce package frozen peas, thawed
  • 2 tablespoons fresh thyme, leaves
  • 2 tablespoons chopped fresh sage
  • 1 large egg
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John's Cedar Plank Roasted Mushrooms

Ingredients
  • 6 ounces cremini mushrooms, halved lengthwise
  • 4 ounces portobello mushrooms, trimmed and cut into 1 1/2-inch pieces
  • 2 ounces chanterelle mushrooms, cut into 2-inch pieces
  • 2 ounces shiitake mushrooms, stemmed and halved
  • 1 1/2 teaspoons Mushroom Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 small clove garlic, minced
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon finely chopped fresh thyme, plus 1 sprig for garnish
  • 1/4 teaspoon finely chopped fresh rosemary, plus 1 sprig for garnish
  • 1/4 teaspoon finely chopped fresh sage, plus 1 sprig for garnish
  • One 1/2-inch-thick slice lemon, for garnish
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Mushroom Pappardelle with Taleggio Cheese

Ingredients
  • 10 ounces dried pappardelle
  • Coarse salt and freshly ground pepper
  • 1 stick unsalted butter
  • 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
  • 1/2 cup finely chopped shallots (from 2 large shallots)
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
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Sausage-Pecan Stuffing

Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more if needed
  • 1 pound hot Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 celery stalks, cut into 1/4-inch dice
  • 8 ounces cremini mushrooms, trimmed and thinly sliced
  • 2 tablespoons chopped fresh thyme
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup golden raisins
  • 2 cups fresh brioche breadcrumbs
  • 2 ounces toasted pecans, finely chopped (1/2 cup)
  • Coarse salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • Unsalted butter, softened, for baking dish, if needed
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